Food engineering into the XXI century

Aguilera, José Miguel

doi:10.1002/aic.16018

Cited by 16 publications

(8 citation statements)

References 94 publications

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“…A multitude of professional cooks and chefs, having great practical experience, are eager to expand their understanding of the science and engineering behind their dishes [81,85]. Most of them realize that innovation is key to their business and the scientific method an efficient way of experimentation in their test kitchens [10]. Moreover, an engaged and productive conversation between food technologists/food engineers on issues that matter to chefs and amateur cooks needs clarity and greater precision on concepts relating culinary and scientific terms [86].…”

Section: Culinary Arts and Hospitality Management Students And Chefsmentioning

confidence: 99%

“…Some scholars argue that FE is at crossroads and needs to reassess its vision and expand the scope to grand societal drivers such as health and wellness, food inside our bodies, food security and safety, population growth and aging, water and land shortage, and environmental concerns [9]. Others add that FE should integrate stakeholders outside the food manufacturing industry like the food service industry, innovative small and medium enterprises (SMEs), and the world of gastronomy [10,11]. Members of the FE and FS&T professions request…”

Section: Introductionmentioning

confidence: 99%

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Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

Aguilera

Moreno

2021

Food Eng Rev

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Understanding concepts of food engineering (FE) is fundamental for professionals in the discipline, necessary for food scientists, appealing to non-food science students, and valuable for curious cooks. The challenge of teaching FE is delivering meaningful learning outcomes to the different backgrounds, motivations, and interests of the audiences. This article delves into the origins of FE in academia and the influence on teaching of an expanding food processing industry. Current trends demand a FE education with a wider scope, focused on consumer needs and wants that convey elements of food product design, sustainability, innovation, and culinary applications, among others. Although the core concepts of FE have remained practically the same, new teaching methodologies call for expanded computational abilities, ample access to online contents, and active learning, student-centered approaches. As a case study, we describe the implementation of an elective flipped classroom course on engineering, science, and gastronomy for undergraduate students that include in-class demonstrations by chefs.

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Section: Culinary Arts and Hospitality Management Students And Chefsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

Aguilera

Moreno

2021

Food Eng Rev

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“…Food innovation in terms of value addition has seen an exponential growth in the recent decades fueled by the introduction of key enabling technologies (such as micro–nano technology, industrial biotechnology, advanced materials, and advanced manufacturing technologies) to the food manufacturing sector . Recent progress made in fabricating advanced materials such as functional and engineered food colloids is further expected to revolutionize the designing of food for the future and solve grand societal challenges pertaining to human health and environmental sustainability.…”

Section: Emerging Application Of Functional and Engineered Food Colloidsmentioning

confidence: 99%

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Patel

2018

Adv Funct Materials

102

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Functional and engineered colloids fabricated from edible materials have recently gained a lot of interest for futuristic applications in the field of foods for purposes ranging from microstructure development to delivery of healthpromoting bioactives to manipulation of food-body interactions. This review tackles a very ambitious task of discussing the current understanding of functional colloids within the framework of foods. Physicochemical attributes of several novel complex colloids fabricated from natural, and often, underutilized edible materials are clearly and comprehensively reviewed in this paper. This review not only provides a scientific insight into the advances made in the field of colloid-based food structuring but also touches on the exciting future opportunities in this promising multidisciplinary field.

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“…At least in affluent societies, it appears to be a negative valuation of convenience foods and ready‐to‐eat food, deriving from a moral conviction that effort and time should be put into meal preparation at home as well as form health‐related considerations (Costa, Schoolmeester, Dekker, & Jongen, ). In fact, the global kitchen appliances market is growing steadily and was valued at over $150 billion in 2015, tripling that of industrial food processing equipment (Aguilera, ; Attfield, ).…”

Section: New Equipment and Technologiesmentioning

confidence: 99%

“…Its main focus has been “to advance the implementation of efficient industrial processing in the transformation of raw materials of biological origin into edible forms which include packaging, storage and distribution” (Barbosa‐Cánovas & Juliano, ). After its inception, FE rapidly expanded to serve a manufacturing industry keen on increasing throughput and reducing costs (Aguilera, ). Evidently, the strong background in engineering (chemical and agricultural) of academicians and the prevalence of a vital food processing industry facilitated an approach closer to manufacturing processes rather than to an incipient food service industry and the culinary arts.…”

Section: Introductionmentioning

confidence: 99%

Relating Food Engineering to Cooking and Gastronomy

Aguilera

2018

Comp Rev Food Sci Food Safe

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Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.

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Food engineering into the XXI century

Abstract: A) Cryo-SEM of whipped cream; B) Particle of freeze-dried coffee viewed with a micro CT; C) Magnetic resonance image of an apple bruised on both sides.

Cited by 16 publications

References 94 publications

Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Relating Food Engineering to Cooking and Gastronomy

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